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1. Place asparagus in a wide, shallow bowl and drizzle with olive oil and balsamic vinegar. Season with Mediterranean-spiced sea salt and black pepper, to taste. Gently toss to combine and set aside for 15-20 minutes to marinade.
2. Prepare the gremolata by combining all ingredients is a small bowl. Season with salt and black pepper, to taste, and set aside.
3. Spray grill grates with non-stick cooking spray and preheat grill to medium-high. Place asparagus and lemon halves over direct heat and grill for 3-4 minutes per side, or until they are crisp tender.
4. Remove from heat and transfer to a serving dish. Top with gremolata and serve immediately with grilled lemons for squeezing and shaved Parmesan cheese, if desired. Enjoy!

1. 1. Heat olive oil in a large skillet over medium-high heat. Add garlic and red onion and cook, stirring occasionally, for 3-4 minutes, or until the onion softens and starts to turn golden brown. 
   

2. Add white wine to deglaze the bottom of the skillet, scraping up any brown bits with a spatula.

3. Reduce heat to medium and add crushed tomatoes, olives, dill, oregano, and red chili flakes. Season with salt and black pepper, to taste, and stir to combine.

4. Simmer for 8-10 minutes, stirring occasionally. Add shrimp and 2 tablespoons of the parsley. Cook for 3-4 minutes, stirring occasionally, or until shrimp just turns pink. Do not overcook the shrimp.

1. In a medium bowl, combine garlic, spices, lemon juice, and extra virgin olive oil. Season with salt and black pepper, to taste, and whisk to combine.
2. Place chicken thighs in a large, sealable plastic bag and pour marinade mixture on top. Seal the bag and gently turn to thoroughly coat chicken. Place in the refrigerator for several hours to overnight.
3. To prepare the yogurt sauce, combine all ingredients in a glass or other non-reactive bowl and stir to combine. Cover and place in the refrigerator until ready to use.
4. Heat olive oil in a large skillet over medium-high heat. Remove chicken from bag and discard remaining marinade. Add the chicken to the hot skillet and brown on each side, approximately 2 minutes per side. Season with additional salt and black pepper, if desired.
5. Reduce heat to medium and continue cooking until chicken is cooked through, approximately 6-7 minutes per side. Remove from heat and let cool for several minutes.
6. Slice chicken and arrange on lettuce leaves and top with tomatoes and cucumbers. Drizzle with Greek yogurt dressing and serve immediately. Enjoy!

1. Prepare dressing by combining ingredients in a blender or food processor. Blend until smooth, scraping the sides with a spatula to ensure the tahini is thoroughly incorporated. Taste and adjust seasonings, as desired. Set aside.
2. Preheat oven to 425°F degrees and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
3. Remove the stems and bottom from the fennel bulb, then cut into ½” thick slices from top to bottom. Place slices in a large bowl and reserve the fronds for garnish, if desired. Set aside.
4. Remove ends and outer skin of red onion. Cut in half from root to stem and then cut each half into ½” thick slices. Place half-round slices into bowl with fennel.
5. Add olive oil and balsamic vinegar to bowl and season with salt and black pepper, to taste. Gently toss until the fennel and red onion is evenly coated.
6. Transfer vegetables to prepared baking sheet and arrange in a single layer without overcrowding. Sprinkle with fresh thyme leaves and place in pre-heated oven. Roast for 30-35 minutes, turning once. Once vegetables are golden brown, remove from oven and set aside.
7. Place arugula and spinach in a large bowl and add 3 tablespoons of lemon-tahini dressing and toss to combine. Arrange greens on serving platter and top with roasted fennel, red onion, and fresh fig slices. Garnish with fennel fronds, if desired.
8. To serve, drizzle additional dressing on top, if desired, and pass the remaining amount for those who prefer more. Enjoy!

1. In a large skillet, brown pork sausage over medium heat until no longer pink. Remove from heat and drain excess fat from pan. Transfer browned sausage to slow cooker crock.
2. Return skillet to burner over medium-high heat. Deglaze pan with chicken or vegetable stock, scraping up browned bits from bottom of pan with a spatula.
3. Add olive oil, garlic, and onion to pan and cook, stirring frequently, about 3-4 minutes or until softened. Add celery and carrot and continue cooking another 2-3 minutes. Remove from heat and pour skillet contents into slow cooker.
4. Add white beans, red beans, tomato puree, tomato paste, petite-cut tomatoes, chili powder, cumin, oregano, and cayenne pepper to slow cooker. Stir to combine all ingredients thoroughly. If desired, add water or black coffee to thin mixture before cooking.
5. Cook on high for 4 hours, or low for 8 hours. When finished, stir and add salt to taste. Adjust other seasonings, as desired.
6. Spoon into bowls and top with shredded cheese, chopped onions and/or sliced jalapeno peppers. Serve immediately. Freeze or refrigerate leftovers within 2 hours.